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Jalapeño poppers stuffed with cheese and topped with cilantro on a round wooden serving board.
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Roasted Jalapeño Poppers

Featuring three different cheeses, these roasted jalapeño poppers are a favorite game-day snack that disappear in a flash at tailgates and watch parties.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Chrissie Nelson Rotko

Equipment

Ingredients

  • 4 ounces sharp cheddar cheese shredded
  • 4 ounces feta cheese
  • 4 ounces cream cheese at room temperature
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh cilantro chopped
  • 12 jalapeño peppers halved, seeds and ribs removed

Instructions

  • Preheat the oven to 400℉. Line a rimmed baking sheet with foil or parchment paper. Set aside.
  • In a medium bowl, add the cheeses, spices, and cilantro. Mix with a spatula or wooden spoon until well combined.
    4 ounces sharp cheddar cheese, 4 ounces feta cheese, 4 ounces cream cheese, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons fresh cilantro
    A glass bowl containing pimento cheese for jalapeno poppers with a black silicone spatula.
  • Spread the cheese mixture into each pepper half. Do not overstuff the peppers or they will leak in the oven.
    12 jalapeño peppers
    Jalapeño halves being stuffed with a cheese mixture on a parchment-lined baking sheet to prepare jalapeño poppers, with a bowl of filling and extra halved peppers nearby.
  • Place the stuffed pepper halves on the prepared baking sheet, placing them close together to prevent them from rolling around while baking.
    A baking sheet lined with parchment paper, filled with rows of jalapeño poppers stuffed with a creamy cheese filling.
  • Bake for 15-20 minutes, or until the peppers are tender and the cheese is bubbly.
    A metal baking sheet filled with rows of jalapeño poppers topped with melted cheese.
  • To brown the cheese, broil on high for 3-5 minutes. Keep a close eye on the peppers while broiling so they don't burn. Serve warm.

Notes

Prepping the peppers

  • If you are sensitive to spice and heat, wear nitrile gloves when cutting and deseeding the peppers to protect your skin.
  • If you like things spicy, you can leave the membranes in the jalapeños, as well as a few seeds; those are the source of the heat in the peppers. (We think this recipe is plenty spicy with the seeds and membranes removed, but you may want to kick it up a notch!)
  • When halving the peppers and removing the seeds, try to keep the top of the peppers intact so that the filling stays inside during baking.

Nutrition

Serving: 2poppers | Calories: 102kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 65mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 17mg | Calcium: 125mg | Iron: 0.1mg
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